Made This?
Let us know how it went in the comments below!
While I love a classic tomato salad, my favorite way to use in-season summer tomatoes just might be in this tomato tart. Sharp and tangy feta, a flaky crust, and sweet tomatoes combine for a tart that has the taste of summer in every bite. It’s the perfect easy-to-make appetizer that will impress all of your friends at your dinner party or happy hour. Seriously—it only requires a few simple ingredients, and is ready in a little under an hour (with very little prep time). Here’s everything you need to know:
First, preheat your oven to 400°, arranging a rack in the center. After thinly slicing your tomatoes, arrange them on a paper towel-lined baking sheet, then generously season both sides with salt. Let them sit for at least 10 minutes, then pat dry with paper towels before moving on. This will eliminate excess moisture from our tomatoes, preventing a soggy tart.
Then, spray a large baking sheet with cooking spray, and unfold your puff pastry onto the sheet. Use a fork to prick it all over, but make sure to leave a ½” border around the edges. Layer your tomato slices, overlapping as needed to avoid the designated border. Top with your onion, feta, and red pepper flakes, then season well with salt and pepper.
After preparing your egg wash, brush the edges of the puff pastry, then bake the tart until the pastry is golden. This should take around 40 minutes. Once done, drizzle with a bit of olive oil (don’t go overboard here, you can always add more later), then top with fresh basil and serve!
The full list of ingredients and instructions can be found in the comments below.
This flaky tart goes perfectly with a fresh green salad, like our arugula salad or sheet-pan panzanella, or with veggie sides like roasted asparagus or our garlic-Parmesan roasted carrots. Want to turn this savory tart into a brunch star? Serve it alongside creamy scrambled eggs or bacon, egg, and cheese rollups for a filling start to your day.
This is best enjoyed the day it’s served, but if you have leftovers, store them in an airtight container in the fridge for around 3 days.
tomatoes, thinly sliced
Kosher salt
Cooking spray
(8.7-oz.) sheet frozen puff pastry, thawed
small red onion, thinly sliced
crumbled feta
Pinch of crushed red pepper flakes
Freshly ground black pepper
large egg, lightly beaten
Extra-virgin olive oil, for drizzling
Fresh basil, for serving
Let us know how it went in the comments below!